Vegetarian Chili

Ingredients:

    4 tsp. Olive Oil
    1 1/2 Cup Onion, chopped
    1 Cup Celery, chopped
    8 (or more) garlic cloves, chopped
    2 cups green peppers, seeded, and chopped
    (I like to use a mixture of bell, pasilla and jalapeno peppers)
    1 1/2 cup canned kidney beans, drained and rinsed
    3 cups canned chopped tomatoes with juice (about 2 cans)
    1/2 cup tomato puree
    1 can chicken stock
    1 tsp. Dijon mustard
    1 tsp. ground cumin
    1 tsp. dried basil
    4 tbsp. chili powder (more or less on preference)
    12 oz. Veggie Ground Round (total protein: approximately 84g-check your label) OR 12 oz. 90% lean beef or lean ground turkey.

Directions:

    Sauté onion, celery, garlic and peppers in olive oil with a large saucepan until soft.

    Add beans, tomatoes, tomato puree and stock and spices.

    Simmer 20 - 30 minutes until flavors are traded.

    Crumble "Veggie Ground Round" into chili, heat for 5 minutes or until heated all the way through.

    Divide into four servings.